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All groups → All products → Cakes → Biscuit sliced cakes → No. 264 Biscuit cake with chocolate cream (sliced) → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 264 Biscuit cake with chocolate cream (sliced) recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 204.5 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8579.22 79.10 —   —   99.75 79.02 
Melange27.0 53.76 14.51 11.9886.44 0.73 0.39 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 28.61 24.04 82.50 23.60 —/0.80 —/0.23 
Flour, premium85.5 26.13 22.34 1.09 0.28 1.59 0.42 
Water—  21.12 —   —   —   —   —   
Sign up12.0 18.51 2.22 3.20 0.59 —/4.70 —/0.87 
Cocoa powder [Skurikhin]95.0 8.98 8.53 15.00 1.35 2.00 0.18 
Chicken eggs [chicken egg] [2]27.0 4.94 1.33 11.99 0.59 0.73 0.040
Walnut kernel (raw)94.0 4.20 3.95 45.20 1.90 4.20 0.18 
Potato starch80.0 2.15 1.72 —   —   0.90 0.020
Sign up—  1.79 —   —   —   —   —   
Cognac—  0.11 —   —   —   —   —   
Vanilla powder99.850.11 0.11 —   —   99.80 0.11 
Essence of rum—  0.072—   —   —   —   —   
Total157.85 16.99 34.75 39.65 81.08 
Output in finished product71.6 146.33 15.8  32.21 36.8  75.16 
Mass fraction by dry matter146.33 22.0  32.21 51.4  75.16 
To the aqueous phase56.4  
List of recipes

Recipe on No. 264 Biscuit cake with chocolate cream (sliced) contained in handbooks:

calculations, forms, documents: